Vanilla Pudding Pumpkin Bread
A delightful loaf combining rich pumpkin flavor and creamy vanilla pudding, perfect for any cozy occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup instant vanilla pudding mix
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs or flax eggs for vegan option
- ½ teaspoon vanilla extract
Optional Add-ins
- ½ cup chopped nuts or chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it with baking spray or butter.
- In a large mixing bowl, whisk together all dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the wet ingredients: pumpkin puree, instant vanilla pudding mix, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry mixture and stir gently until just combined.
- If desired, fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Notes
Store in a dry place or refrigerated in an airtight container for up to a week. Freeze for longer storage.